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RSSAdvances in Food Mycology | ||||||||||||||||||
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| Table of contents Section 1..Understanding the fungi producing important mycotoxins 1. Important Mycotoxins and the Fungi Which Produce Them Jens C. Frisvad, Ulf Thrane, Robert A. Samson, John I. Pitt 2. Recommendations Concerning the Chronic Problem of Misidentification of Mycotoxigenic Fungi Associated with Foods and Feeds Jens C. Frisvad, Kristian F. Nielsen, Robert A. Samson Section 2..Media and method development in food mycology 3. Comparison of Hyphal Length, Ergosterol, Mycelium Dry Weight, and Colony Diameter for Quantifying Growth of Fungi from Foods M. H. Taniwaki, J. I. Pitt, A. D. Hocking, G. H. Fleet 4. Evaluation of Molecular Methods for the Analysis of Yeasts in Foods and Beverages Ai Lin Beh, Graham H. Fleet, C. Prakitchaiwattana, Gillian M. Heard 5. Standardization of Methods for Detecting Heat Resistant Fungi Jos Houbraken, Robert A. Samson Section 3..Physiology and ecology of mycotoxigenic fungi 6. Ecophysiology of Fumonisin Producers in Vicente Sanchis, Sonia Marín, Naresh Magan, Antonio J. Ramos 7. Ecophysiology of Naresh Magan, Russell Hope, David Aldred 8. Food-Borne Fungi in Fruit and Cereals and Their Production of Mycotoxins Birgitte Andersen, Ulf Thrane 9. Black Su-lin L. Leong, Ailsa D. Hocking, John I. Pitt, Benozir A. Kazi, Robert W. Emmett, Eileen S. Scott 10. Ochratoxin a Producing Fungi from Spanish Vineyards Marta Bau, M. Rosa Bragulat, M. Lourdes Abarca, Santiago Minguez, F. Javier Cabañes 11. Fungi Producing Ochratoxin in Dried Fruits Beatriz T. Iamanaka, Marta H. Taniwaki, E. Vicente, Hilary C. Menezes 12. An Update on Ochratoxigenic Fungi and Ochratoxin a in Coffee Marta H. Taniwaki 13. Mycobiota, Mycotoxigenic Fungi, and Citrinin Production in Black Olives Dilek Heperkan, Burcak E. Meric, Gülcin Sismanoglu, Gözde Dalkiliç, Funda K. Güler 14. Jos Houbraken, Robert A. Samson, Jens C. Frisvad 15. Effect of Water Activity and Temperature on Production of Aflatoxin and Cyclopiazonic Acid by Graciela Vaamonde, Andrea Patriarca, Virginia E. Fernández Pinto Section 4..Control of fungi and mycotoxins in foods 16. Inactivation of Fruit Spoilage Yeasts and Moulds Using High Pressure Processing Ailsa D. Hocking, Mariam Begum, Cindy M. Stewart 17. Activation of Ascospores by Novel Food Preservation Techniques Jan Dijksterhuis, Robert A. Samson 18. Mixtures of Natural and Synthetic Antifungal Agents Aurelio López-Malo, Enrique Palou, Reyna León-Cruz, Stella M. Alzamora 19. Probabilistic Modelling of Enrique Palou, Aurelio López-Malo 20. Antifungal Activity of Sourdough Bread Cultures Lloyd B. Bullerman, Marketa Giesova, Yousef Hassan, Dwayne Deibert, Dojin Ryu 21. Prevention of Ochratoxin a in Cereals in Europe Monica Olsen, Nils Jonsson, Naresh Magan, John Banks, Corrado Fanelli, Aldo Rizzo, Auli Haikara, Alan Dobson, Jens Frisvad, Stephen Holmes, Juhani Olkku, Sven-Johan Persson, Thomas Börjesson 22. Recommended Methods for Food Mycology DRM-restrictions Printing: not available Clipboard copying: not available | ||||||||||||||||||
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